Tarte flambée with bacon and onions

Ingredients for 2 servings:

• 1 tsp sugar, fine, white
• 1 tsp salt
• 200 g water, lukewarm
• 10 g dry yeast
• 300 g wheat flour type 550
• 1 tbsp rapeseed oil
• 250 g double cream
• 2 tbsp rapeseed oil
• 2 pinches of nutmeg, freshly grated
• 2 pinches of black pepper from the mill
• 200 g vegetable onions
• 150 g lean, raw smoked bacon
• e.g. rapeseed oil, for coating the baking trays
• n. B. Flour for dusting
• e.g. chives, fresh or frozen

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

A tarte flambé like from Alsace

Dissolve the sugar and salt in the water, then whisk in the dried yeast and let it rest for 10 minutes. Knead the dough with the remaining ingredients until you have a smooth ball, sprinkle it with flour, and let it rise, covered, in a warm place until it has doubled in size. In the meantime, grease two baking sheets with oil and sprinkle with flour. Preheat the oven to 250°C (top/bottom heat). For the topping, mix the crème fraîche with the rapeseed oil. Peel the onions and slice them into thin rings, then chop them. Cut the lean bacon into cubes of about 3 mm. Knead the dough and divide it into two equal parts. Roll out the dough balls into two wafer-thin flatbreads measuring approximately 45 x 35 cm. Spread the crème fraîche with the crème fraîche, leaving about 2 cm free around the edges. Sprinkle with salt and pepper and arrange the onion pieces first, then the bacon cubes on top. Dust the edges with a little flour. Bake in the oven for 10-15 minutes. Remove from the oven and sprinkle with chives. Immediately transfer to serving boards while hot, cut into thirds lengthwise and quarters crosswise, and serve hot.